Friday, April 4, 2014

Gluten Free Friday! (Cabbage Roll Casserole)

Welcome back friends and food lovers. Friday is upon us once again which means it’s time for another Gluten Free Friday recipe. About 6 months ago I posted a recipe on my Wednesday feature for Cabbage Rolls, which are actually gluten free and super delicious but can be a little time consuming to make. Well today I bring you a Cabbage Roll Casserole recipe that taste just as good as actual cabbage rolls but is so easy to make. I know cheese isn’t a standard ingredient in cabbage rolls, and it's not part of this recipe, but personally I think shredded cheese added to the top of the casserole just before it’s done would be pretty awesome as well. You could even make this in a slow cooker instead of in the oven if you wanted to. If you do go the slow cooker route, I would say you probably need to parboil the cabbage and rice first and give everything as least 4-6 hours in the slow cooker depending on how done you like your rice and cabbage. Give this a try and let me know what you think in the comments below. Also, don’t forget to do the new poll to the right if you haven’t already. Have a great weekend everyone and enjoy that nice weather if you’re lucky enough to have it.

Cabbage Roll Casserole

  • 1 lb Ground Beef
  • 1/2 cup Diced Onion
  • 2 Cloves Garlic, minced
  • 2 (8 oz) cans Tomato Sauce
  • 1/2 head Cabbage, chopped
  • 1/2 cup Uncooked White Rice
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Chili Powder
  • 1/2 tsp Worcestershire Sauce
  • 1 (14 oz) can Beef Broth

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat sauté the onions and garlic in a little oil until the onions just begin to turn translucent.
3. Add the ground beef to the pan and cook until no longer pink; drain off excess fat.
4. In a large mixing bowl combine the tomato sauce, cabbage, rice, salt, pepper, chili power, and Worcestershire sauce; add the meat mixture and stir to combine.
5. Pour the mixture into a 9x13 inch baking dish then pour the broth over meat mixture.
6. Cover with foil and bake in the preheated oven for 1 hour; after 1 hour stir, replace the cover and bake for another 15-30 minutes.

No comments:

Post a Comment